Chef Salary at Himalayan Java BETA

Overview: This position is responsible for directing and over-seeing the entire food service operations throughout the property and overall leadership in the creative development and quality assurance in culinary operations. This includes directing product conceptualization, menu engineering, recipe development, item costing, concept testing, product specification development/sourcing, implementation of new menus, and on-going quality assurance processes and systems. Responsibilities: Provides visionary leadership and management of the culinary research and development process from product creation through implementation. Devises innovative product offerings for a variety of venues including main dining rooms, buffets room service, specialty restaurants, banquets, catering, and themed/special events. Formulates and implements procedural guidelines, policies, and standards pertaining to the overall food and beverage operations. Included in this are menu design, product specifications, c

Overview Benefits: Extensive and well-rounded training program Continued career development and growth opportunities Generous employee discounts on dining, retail, amusements, and hotels Multiple health benefit plans to suit your needs Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k) Paid sick leave Paid vacation Monthly discretionary bonus potential Responsibilities Ensures excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style Management of all back of house staff in an upscale / fine dining kitchen, including ongoing training, development, and follow up Achieve or exceed budgeted labor and other cost centers through proper planning and execution Oversee weekly and monthly inventories, and ordering of food and supplies Maintain sanitation procedures and organization of work area adhering to all OSHA regulations Qualifications At least 5 years of Culinary Man

Job Description The Executive Chef is a management position overseeing chef managers as well as hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes. Offers a wide variety of culinary solutions to meet customer and client needs and tastes. Oversees and manages culinary operations to meet production, presentation, and service standards. Applies culinary techniques to food preparation and manages the final presentation and service of food. Job Responsibilities Ensures culinary production appropriately connects to the Executional Framework Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food Train and manage culinary and kitchen employees to use best practice food production techniques Coach employees by creating a s

Eurest Salary Range: $68K - $72K Work Schedule: M-F, 6a-4p. There will be late days and occasional night or weekend for caterings As the leader in business and industry dining, Eurest is the company to join if you want a rewarding career packed with limitless opportunities. We feed the employees of the nation's largest and most-prestigious companies -- in every state and across all industries. As a member of Eurest's leadership and professional support team, you will help our 16,000 chefs, and in-unit associates excel as they deliver world-class meals in corporate cafes and executive dining rooms with on-site catering through vending innovations and more. Our company is innovative, high performing and fast growing. Our teammates are enthusiastic, committed to quality and thrive on consistently delivering unparalleled results. And did we mention we work with exciting companies and at interesting locations? Come grow your career with Eurest. Job Summary Job Summary: Working as the Execut

Description: Opening or Closing of kitchen Working 55-60 hours a week Leading a team of 20+ Ensuring every plate goes out to every guests at the highest standard. Follows all food safety policies. Budgets for labor based off of sales forecast. Scheduling for 20+ BOH employees. Communicates to all employees. Daily specials- costed out and priced accordingly. Requirements: Previous Chef Expierence Additional Info: Pay varies off of experience, paid holidays, paid vacation and bonuses paid quarterly.

About the Organization OVERVIEW ABOUT DIVIDEND RESTAURANT GROUP Dividend Restaurant Group (DRG) was built on the core belief that the foundation of a company is defined by the character of the team, the versatility of its systems and the discipline of its actions. DRG is a guest first and team focused organization that has a successful track record of revitalizing iconic brands and driving value for all stakeholders. Housed in Denver, DRG brings together some of the country's best-known brands, leveraging an industry-leading platform with a clear vision for continued growth. Our driving mantra- we pay 'dividends' to every stakeholder of our business; our guests, our team members, our vendors and our financial partners, all in different but meaningful ways. Description Sullivan's Steakhouse is hiring qualified applicants for Broiler Chefs in your area! Submit your resume or apply directly at www.DividendRestaurantGroupCareers.com. Team Members enjoy the following benefits for being a pa

Responsible?for day-to-day culinary operations. Assist with creating menus, purchasing food?and maintaining quality standards. Takes part in cost-controlling and maintaining food cost, stocking, and sanitation. Is able to take charge of the kitchen in the absence of the Executive Chef. Is knowledgeable in all kitchen, banquet, restaurant, and other department operations. This role promotes the O-pa Core Values of Team, Inclusion, Trust and Integrity. Salary: 50k - 60k DOE Position Duties and Responsibilities: Directs the kitchen staff in achieving daily goals. Upholds quality standards as set forth by the Executive Chef. Seasons and cooks food according to recipes and experience. Observes and tests foods to determine if they have been cooked sufficiently. Adjusts seasoning to customer tastes. Portions, arranges, and garnishes food and serves to patrons. Regulates temperature of ovens, broilers, grills, and roasters. Bakes, roasts, broils, and steams meats, fish, vegetables, and other f

How You'll Do It Supervise the team in providing best-in-class culinary experiences Coach and develop the team and drive Associate engagement Delegate tasks Demonstrate Topgolf's Core Values: Fun, One Team, Excellence, Edgy Spirit and Caring Monitor inventory and purchase product Maintain food and labor costs according to budget, with a full understanding of COGS Select and develop recipes to corporate approval Standardize production recipes to ensure consistent quality Establish presentation technique and maintain quality standards Plan and cost menus for special events, chef choice menus Ensure proper equipment operation and maintenance Oversee safety and sanitation in the kitchen What We're Looking For Minimum of 3 years in culinary management Proven ability to develop a culinary team Bachelor's degree or related culinary degree preferred Ability to work in a fast paced environment Ability to stand and exert well-paced mobility for the duration of a scheduled shift Ability to stand